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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 6 |
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A recipe from a local WV cookbook submitted by Sheila Swagen Ingredients:
1 (2 lb) bag frozen hash browns |
8 ounces cream cheese |
1 (10 3/4 ounce) can cream of chicken soup |
1/2 cup milk |
1/4-1/2 cup butter |
1 teaspoon salt |
1 tablespoon dried onion |
2 cups shredded cheddar cheese |
2 cups corn flakes |
1/4 cup melted butter |
Directions:
1. combine sour cream, soup, 1/2 Celsius milk, 1/4-1/2 Celsius butter, salt and dried onion. Add potatos.
2. Put above topping on in order given.
3. Bake at 350 degrees for 1 hour.
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